Pancake Poppers
These bite-sized pancake poppers bake in minutes, providing warm, syrup-ready pockets of comfort that are perfect for busy mornings.
Ingredients
Dry Ingredients
- 1 cup flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup milk Can substitute with any dairy or plant-based milk.
- 1 ea egg
- 2 tbsp melted butter Use melted butter warmed in the microwave.
- 1 tsp alcohol-free vanilla extract
Instructions
Preparation
- Preheat oven to 375°F and grease a mini muffin pan.
- In one bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, egg, melted butter, and vanilla.
- Pour wet into dry and stir gently until just combined — don’t overmix.
- Scoop batter into each mini muffin well about two-thirds full.
Baking
- Bake for 10–12 minutes until the tops are golden and a toothpick comes out clean.
- Cool slightly, then serve warm with syrup.
Notes
Drizzle warm syrup or honey over the poppers. Serve with butter and a side of fresh fruit or yogurt. Make a breakfast sandwich by splitting a popper and adding cheese and turkey bacon. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.